Eggplant, also known as aubergine, is a versatile and nutritious vegetable that belongs to the nightshade family, alongside tomatoes, potatoes, and peppers. With its glossy, deep purple skin and spongy flesh, eggplant is a staple in various cuisines around the world. Native to Southeast Asia, it has been cultivated for thousands of years and has found its place in countless traditional dishes, from Mediterranean moussaka to Middle Eastern baba ganoush with pita bread. Rich in fiber, vitamins, and minerals, eggplant is low in calories, making it a healthy addition to any diet. It is particularly high in antioxidants like nasunin, which is found in the skin and helps protect cells from damage. Eggplant’s mild, slightly bitter flavor and its ability to absorb flavors from other ingredients make it incredibly adaptable in cooking. It can be grilled, roasted, baked, fried, or sautéed, and it pairs well with a variety of herbs, spices, and sauces. Eggplant’s culinary versatility extends to both hearty main dishes and light appetizers. It can be transformed into creamy dips, stuffed with flavorful fillings, or layered in casseroles. Whether you’re preparing a simple ratatouille or an elegant eggplant Parmesan, this vegetable’s rich history and health benefits make it a valuable and delicious addition to any kitchen.

Why is this the best recipe?

Flavorful Combination: The combination of tender eggplant, savory marinara sauce, and melted cheeses creates a delicious and satisfying flavor profile that appeals to a wide range of tastes. Simple and Quick: With minimal ingredients and straightforward steps, this recipe is easy to follow and can be prepared quickly, making it perfect for busy weeknights or last-minute gatherings. Healthy Option: Eggplant is low in calories and high in fiber, vitamins, and antioxidants. This recipe allows you to enjoy a cheesy, comforting dish without compromising on nutrition. Versatile Dish: These cheesy baked eggplant slices can be served as an appetizer, side dish, or even a main course. They pair well with salads, pasta, or grains, making them a versatile addition to any meal. Kid-Friendly: The cheesy topping and marinara sauce make this dish appealing to kids, encouraging them to eat more vegetables without any fuss. Customizable: This recipe can be easily adapted to suit different dietary preferences or ingredients you have on hand. You can experiment with different cheeses, add herbs, or incorporate other vegetables to make it your own.

Ingredients and substitutes 

Eggplant – I love to use any eggplant I can get for this dish, as long as I can make slices. I even tried the Baladi variety, which is almost seedless and those are even better, unfortunately, they have a very short season here. Garlic powder – Love the ease of just sprinkling some garlic powder. The fresh garlic tends to get burnt easily when baking giving a bitter taste to the dish. If you can’t find garlic powder – use some garlic oil instead. Cheese – I’ve used Parmesan because I love the rich nutty flavor it adds to the eggplant. And, I also love the sharp taste that cheddar brings to the eggplant. I highly recommend trying different cheese as it really does add so much to this dish.

Step by step: Cheesy baked eggplant 

Oven: Preheat the oven to 200℃/ 400℉ Prep Eggplants: Slice eggplant into half-inch thick round slices. Season with salt and let sit in a colander for 15 minutes. After 15 minutes, wipe off the bitter juices released from each slice with a paper hand towel. Bake: Brush each eggplant slice with olive oil on both sides. Lay the eggplant slices on a baking tray sprayed with cooking spray. Sprinkle with garlic powder and pepper. Bake for 7 minutes then turn the slices over and bake another 7 minutes. Top with cheese: Remove baked slices from the oven and layer all eggplant slices in a baking pan. Top with grated Parmesan and Cheddar Cheese. Continue baking for another 10 to 15 minutes until lightly golden.

Tips for cooking eggplant

Choose the Right Eggplant: Select eggplants that are firm, glossy, and heavy for their size with smooth, unblemished skin. Smaller eggplants tend to be less bitter and have fewer seeds. Salt for Bitterness: To reduce bitterness and remove excess moisture, sprinkle sliced eggplant with salt and let it sit for 30 minutes. Rinse and pat dry before cooking. Uniform Slices: Cut the eggplant into uniform slices or cubes to ensure even cooking. This helps achieve consistent texture and flavor throughout your dish. Avoid Overcooking: Eggplant can become mushy if overcooked. Keep an eye on your cooking time and aim for a tender yet firm texture. Oil Management: Eggplant acts like a sponge and can soak up a lot of oil. Use a brush to apply oil evenly and in moderation. Preheating the oil can also help create a barrier that prevents excessive absorption. Pair with Bold Flavors: Eggplant pairs well with strong flavors like garlic, tomatoes, herbs (such as basil and oregano), and spices (like cumin and paprika). Use these to enhance the overall taste of your dish. Store Properly: Store eggplants in a cool, dark place and use them within a few days of purchase for the best flavor and texture. Avoid refrigerating them as it can cause the flesh to become tough and the flavor to diminish.

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